Guide Note

A standby for topping ice cream sundaes, cakes, banana split and any number of other treats, whipped cream is very simply made with heavy cream and a little bit of sugar. Canisters of whipped cream found in the dairy section of grocery stores are also convenient and ready to use. Homemade whipped cream should be made with cream that contains 35% fat, minimum. That fat will trap the air beaten into it, making the light consistency of whipped cream.

Fast Facts

1. Must be made with at least 35% fat cream
2. Always keep refrigerated
3. Most popular canned whipped cream: Reddi Wip
4. Non-dairy alternative: Cool Whip
5. Whipped cream will tend to melt into liquid over time, or when it gets warm
6. Ready to use containers of whipped cream are made with nitrous oxide to propel the cream out of the nozzle

Though it only takes a few minutes to make, when making homemade whipped cream it helps to keep a few simple things in mind:

1. The cream, bowl and beaters should be well chilled
2. Put the bowl and whisk, or whipping attachment, in the freezer for 15 minutes to chill
3. Watch for soft peaks, then add the sugar, then beat again
4. Don't over beat the cream, or it will get hard, like butter
5. Stand mixer or hand mixer is faster than whipping by hand, and the bowl and whip can get warm during hand beating, but watch out for over beating with mechanical mixers
6. Add food coloring, extracts, spices, or liqueurs with the sugar